Chicken Enchiladas With Spinach Cream Sauce

Total Time: 1 hr 10 mins Preparation Time: 50 mins Cook Time: 20 mins

Ingredients

• Servings: 2
• 2 poblano chiles
• cooking spray
• 1 1/2 cups vertically sliced onions, divided
• 2 cups shredded cooked boneless skinless chicken breasts (about 2 breasts)
• 6 cups fresh spinach leaves
• 1/4 cup chopped green onion
• 1 teaspoon ground cumin
• 2 garlic cloves, minced
• 1 1/2 tablespoons all-purpose flour
• 1 1/4 cups reduced-sodium fat-free chicken broth
• 1/3 cup chopped fresh cilantro
• 3 ounces cream cheese (about 1/3 cup)
• 1/8 teaspoon salt
• 4 (8 inch) corn tortillas or 4 (8 inch) flour tortillas

Recipe

• 1 preheat broiler. place chiles on a foil-lined baking sheet; broil 10 minutes or until blackened, turning occasionally. place in a zip-top plastic bag; seal. let stand 15 minutes. peel chiles; cut in half lengthwise. discard seeds and membranes; slice into strips to measure 2/3 cup.
• 2 place a large skillet coated with cooking spray over medium heat until hot. add 1 cup sliced onion; cook 10 minutes or until golden brown, stirring frequently. stir in chicken and 1/3 cup chiles; spoon chicken mixture into a bowl.
• 3 steam spinach leaves, covered, 5 minutes or until wilted. place spinach in a colander, pressing with the back of a spoon until barely moist.
• 4 preheat oven to 350 degrees f.
• 5 wipe skillet with paper towels, and recoat with cooking spray. place over medium-high heat. add 1/2 cup sliced onion and chopped green onions, and saute 3 minutes. stir in ground cumin and minced garlic, and saute 30 seconds. combine flour and broth. add flour mixture, chopped cilantro, cream cheese, and salt to pan, and bring to a boil. reduce heat, and simmer 5 minutes or until cheese melts, stirring constantly. place the cheese mixture, 1/3 cup chiles, and spinach in a food processor, and process until smooth. strain spinach mixture through a colander into a bowl, and discard solids.
• 6 divide the chicken mixture evenly among tortillas, and roll up. pour 1/2 cup spinach sauce in bottom of an 8-inch square baking dish coated with cooking spray. arrange the filled tortillas on top of spinach sauce. pour the remaining spinach sauce over tortillas. cover and bake at 350 degrees f for 10 minutes or until enchiladas are thoroughly heated.